I chose this particular recipe because of the added oil. I know that peanut butter cake has a tendency to be dry. The oil did produce a moist cake however, this recipe has some problems. First of all, this is a recipe that produces TWO 9 inch round pans. If I had used all that batter for an 8 inch pan I would have had a major mess. Secondly, I added 2 additional tablespoons of peanut butter for more peanut flavor. I also decreased the vanilla and only used 2 teaspoons. The batter was incredibly thin so I also added another 1/2 cup flour. I was pleased with the final product but it certainly took innovation.
I chose this particular recipe because of the added oil. I know that peanut butter cake has a tendency to be dry. The oil did produce a moist cake however, this recipe has some problems. First of all, this is a recipe that produces TWO 9 inch round pans. If I had used all that batter for an 8 inch pan I would have had a major mess. Secondly, I added 2 additional tablespoons of peanut butter for more peanut flavor. I also decreased the vanilla and only used 2 teaspoons. The batter was incredibly thin so I also added another 1/2 cup flour. I was pleased with the final product but it certainly took innovation.
very good I added both creamy and crunchy peanutbutter to the recipe and it was delicious.
I found this cake to be very bland. It was nothing special to say the least. I doubled the peanut butter in the cake however I could still just barely taste it! Perhaps it was so bland because I didn't make the glaze. In general my family finds that frosting or glaze overwhelms a dessert and makes it too sweet but perhaps with this cake the glaze is just what it needs.
This cake was very good. I was impressed with the outcome a moist and delicious sweet cake. I thought that with the amount of sugar it would be too sweet but it proved me wrong. Although I doubled the amount of peanut butter the recipe worked perfectly for me.
Ok so I'm not sure if I did something wrong or what. I followed the recipe abd the cake has been in the oven for almost 45 minutes and it's not cooking the whole way through....any ideas?
we loved it!!....warm with chocolate syrup drizzled over the top... Oh my Goodness!!!
With many modifications it turned out fabulously. but it would have been horrible if I hadn't changed so much.
This recipe is exactly like granny used to make...it is perfect. I read some of the other reviews and agree that modifications chsnge the cake if you want light and fluffy You will need to change but it is definitely not horrible it is exactly what i grew up with...yum yum...thank you
as written I don't think this cake would have had much peanut butter flavor at all. I took others' suggestions and doubled the peanut butter. I also found the batter quite runny as in a previous review so added 1/2 c extra flour. maybe I should have added more oil too.. because this cake turned our really dry and crumbly. I used some chocolate chips also & baked in a bundt pan. I did do a peanut butter glaze and melty chocolate for some color & added flavor - without the glaze this cake would have been inedible. I was very disappointed as it was a birthday cake for one of my best friends - and now I owe him another.
